They may not be everyone’s favorite vegetable, but in our home, Brussels sprouts make happy dinners — and diners. Especially when I serve them in this creamy, easy Brussels sprouts stew with the double goodness of coconut and cashew nuts.
Over here, dinners are more often than not cooked in short order. (Jay, poor kid, knows not to question the PBJ when it puts in a familiar appearance, because it means mom is up to her eyeballs with a work deadline, and needling her at a time like that will very possibly result in “annoyed mom.”) So I get to sigh in guiltless relief when I can feed us something healthy and tasty that takes under 30 minutes to make from scratch. Like this Brussels sprouts stew.
The winner here is the creamy sauce: it’s silken and rich and it coats your tongue with the sparkling flavors of spices, herbs and garlic. The cashewnuts add some protein muscle, and the Brussels sprouts themselves are cooked to a velvety softness that almost melts in your mouth. You could use this sauce for almost any vegetable: cauliflower would work, so would zucchini or even carrots.